<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="443817" val="80699">拔丝红薯</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">红薯</a></label></span><span class='right'>1个</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">油</label></span><span class='right'>5-10g</span>
					</td><td>						<span><label class="fcbm inblok">糖</label></span><span class='right'>150g</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>50g</span>
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					<h2>拔丝红薯的做法步骤</h2>
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							<p><span class="fwb">1.</span> 准备好所有材料，红薯切滚刀块；熬拔丝糖浆的油、糖、水单独备好</p>
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							<p><span class="fwb">2.</span> 锅中到适量油，烧至5成热，倒入红薯块，小火炸熟。（红薯属于根茎类原料，所以油温以五成热为宜）</p>
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							<p><span class="fwb">3.</span> 红薯块炸至表面金黄，呃，也就是基本炸熟了，捞出，沥干油份，备用</p>
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							<p><span class="fwb">4.</span> 开始熬糖拔丝。锅中倒入10g油，中火加热</p>
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							<p><span class="fwb">5.</span> 倒入150g白糖，翻炒几下，让糖受热均匀。（翻几下即可，不用翻炒很久）</p>
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							<p><span class="fwb">6.</span> 倒入50g白水，转小火，看着糖逐渐融化</p>
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							<p><span class="fwb">7.</span> 刚倒入水的时候，糖浆是大泡，随着糖的逐渐融化，大泡逐渐变成小泡</p>
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							<p><span class="fwb">8.</span> 气泡越来越细密，糖浆颜色逐渐变的发黄</p>
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							<p><span class="fwb">9.</span> 继续熬，小泡又慢慢变成大泡，糖水也开始变得浓稠</p>
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							<p><span class="fwb">10.</span> 细密的小泡逐渐消失，开始都是大泡了</p>
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							<p><span class="fwb">11.</span> 大泡慢慢消失，又变成很多的小泡泡，用筷子或者锅铲挑起少许糖汁往下倒，能成一条线，就说明糖浆熬好了，这个过程有点儿快，我没拍到，但是可以看到图11就比图10的颜色深、泡泡小！</p>
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							<p><span class="fwb">12.</span> 此时，迅速将炸好的红薯块倒入锅内，快速翻动，让红薯块均匀的裹满糖汁，然后出锅盛盘，拍照！</p>
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					<h2>小贴士</h2>
					<p>保证拔丝要诀——比例 火候<br />主要是根据红薯的用量，计算拔丝糖浆的配比<br />1、白糖的用量是红薯用量的30%<br />2、糖浆配比是  油:糖:水=1:15:5，其中油可以减半，我试了，没问题！<br />3、火候就是注意观察，按照上图所述的糖浆状态变化仔细熬，就木有问题，全程6、7分钟，应该不到十分钟。<br /><br /></p>
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